I could tell you how I caught my entire oven on fire last night while broiling salmon. That was fun. Not. My husband got mad at me. Like it was MY fault that the oven caught on fire. Well. Maybe he was mad that I was talking on my cell phone… and continued to talk on my cell phone while pulling the fire-covered baking sheet out of the oven and blowing on it. All while maintaining my conversation and screaming “OMG my salmon’s on fire, my salmon’s on fire.” Ew. I’m SO in my twenties.

And do people even say “cell phone” anymore? I think not.

I could tell you how I’m smack dab in the middle of this gigantic closet and drawer purge, trying to simplify my life or something like that. I’ve ripped tons of clothes off of hangers and out of dresser drawers and just thrown them on the floor. Where they remain. Piles of hangers just tossed in a cluster for us to trip over every single morning and night. Big trash bags filled with clothes smashed against the walls, waiting to be dragged (drugged?) down the stairs and into my car. Not annoying enough for me to finish the project… yet.

Or I could simply tell you this non-pound cake lover has been converted by these soft and dense yet light and fluffy mini loaves, made with brown butter and vanilla beans then covered in more brown butter and vanilla beans. They are just scrumptious for breakfast.

Heat a small saucepan over medium-low heat and add butter. Whisk until melted, then continuously stir until butter begins to brown and brown bits appear on the bottom of the pan (about 5 minutes). Remove immediately from heat and let sit until cool. Once cool, place in the fridge for 10-15 minutes, or until it’s just barely solid but still soft.

Preheat oven to 350 degrees F. In a bowl, whisk eggs, milk, vanilla extracts and beans together until combined.

In the bowl of your electric mixer, add flour, sugar, salt and baking powder and stir to mix. With the mixer on low speed, add butter (scrape the entire pan very well so every brown bit gets in the bowl!) and mix until combined and the butter has fully incorporated. It may still look somewhat dry at this point. Add in half of the egg mixture, then mix on medium speed for 30 seconds. Add the remaining egg mixture in two parts, mixing again for 30 seconds each time. Scrape the sides of the bowl if necessary and mix for another 30 seconds. Fill each mini loaf tin 3/4 of the way full, then place on a baking sheet. Bake for 30-35 minutes, or until top is golden. Once cool, remove from loaf pans and pour glaze on top.

Brown Butter Vanilla Bean Glaze

1/2 stick (1/4 cup) unsalted butter

1/2 vanilla bean, scraped or 2 teaspoons vanilla bean paste

1-1/4 cups powdered sugar

2-3 tablespoons milk

Heat a small saucepan over medium-low heat and add butter. Whisk until melted, then continuously stir until butter begins to brown and brown bits appear on the bottom of the pan (about 5 minutes). Remove immediately from heat and let sit until somewhat cool.

Combine butter, vanilla beans and sugar in a bowl. Whisk until combined (it should become paste-like), then add in milk 1 tablespoon at a time, mixing well until the desired glaze consistency is reached. If glaze is still too thick, continue adding milk in very small amounts and whisking for 1-2 minutes at a time. If it becomes too thin, add in a bit more sugar to thicken.

Thank you! I just made a pound cake ish situation that I wasn’t totally happy with and was looking for another version…it’s fate…I like to add essential oils to change up the flavor, so this is perfect…thanks!

Vanilla bean pound cake… I’m into that. I went on a spring cleaning kick a month (or longer?) ago and gave up when I reached my closet. Now I have a giant pile of stuf to be sold/given away that’s just sitting on my bedroom floor. I’m looking at it right now… do you think that extra coffee maker and the terra cotta pots will go away if I stare at them long enough?

These sound and look amazing, I know its hard to believe but I never browned butter before but I am sure I would like it, I have Burnt butter though :-) . Anyway I wonder if I could stuff a mashed banana or two in these I have over half a dozen bananas sitting here need to be used. I bet it would still taste good and moist but may take a minute or more to cook.

Thank you so much for this recipe! I made this this weekend for my 2 SIL’s and MIL for mother’s day and they were a hit! Since it made 4, I was able to sample one for myself :) I could not keep my fingers out of the batter and glaze…sooooo good.

Thought you might love this.. sent the recipe to my mother in law and she just emailed this back:

I made the recipe today….4 little cakes…so cute. I have a cold so am sitting with a cup of tea and a piece of cake. It has lovely delicate texture and flavor. I made the brown butter glaze but decided to make it more of a frosting. I put three of them in the freezer so you can taste when you come out to visit.. SOON RIGHT?? ;)

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About Jessica

I’m Jessica and this is where I share my stuff. You will find a balance of healthy recipes, comfort food and indulgent desserts.

I am madly, passionately, inexplicably in love with food. Bacon makes me beam. Chocolate makes me shout from the rooftops with joy. Vegetables and I are the best of frenemies. My perfect world would include none of them.
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